Chilli con carne

  • 30–40 minutes
  • Evening meal
  • 30–40 minutes
  • Evening meal


  • 500g beef/turkey or 400g lentils
  • 1 tbsp coconut oil/olive oil
  • 1 x garlic clove, grated
  • 1 large onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper
  • 1 ½ tbsp tomato puree
  • 1 beef or vegetable stock cube
  • 1 tin kidney beans, drained and rinsed
  • Salt to taste


  • Take a large frying pan/wok and gently fry the chopped onion until soft for 8-10 minutes, over a medium heat.
  • Add the tomato puree and grated garlic, mix through and cook out for a few minutes. Remove from pan and place to the side until needed.
  • Turn up the heat a little (now medium to high), and brown the beef mince. 
  • Reduce the heat (to medium), add the spices, the onion, garlic and tomato mix and stir well. 
  • Add kidney beans (and lentils, if using) and cover all ingredients with water. Crumble in a stock cube. 
  • Bring to the boil, then reduce to a simmer. Let it cook for at least 20-30 minutes to allow all flavours to combine.  


  • Remove the leaves from 1 cauliflower and the tough end of the stalk.
  • Coarsely grate by hand or in the food processor into rice sized pieces.
  • Add to a frying pan with a dash of olive oil/coconut oil and 2-4 tbsp water and allow to steam for 3-4 minutes until tender.
  • Strain. Add salt and pepper to taste.

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 - Jenny

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